Boil the potatoes in you preferred way and let it cool down. Then peel the skin and mash it down. I microwave the potatoes without adding in water in the potato setting. So moisture content in the potatoes are comparatively less. But if you steaming in the traditional stove top method or pressure cooking, please remove the potatoes from water as soon they are cooked. If the water content is high, we need to add more corn starch and also we might end up using more oil while pan frying.
Mash the boil potatoes and to this all the other ingredients (Corn Starch, red chilly powder, chaat masala, jal jeera msala, salt and cilantro) except oil.
Mix them nicely like below. Check for salt and spice. If required adjust the spices accordingly.
Then pinch a small lemon sized balls and shape them into round balls like below.
Then flatten them into small tikkis.
Now heat the tava or wide skillet and add about 1 tbsps of oil. Reduce the heat to medium.
Place about 4 to 5 tikkis and pan fry them till they turn brown on both sides. If required add 1 tsp of oil while flipping. I let them cook for about 1 minute one side and then flipped them and cooked them again for one minute. Then 20 seconds again on both sides.
Here is my cooked aloo tikki.
Assembling and Serving
Aloo tikki can be served in multiple ways and can be used in many other recipes. But aloo tikki by itself is a filling snack. I just serve it with sweet chutney and green chutney topped with sev or just with ketchup.
You can also serve this with chole. Stay tuned for another interesting recipe with these tikkis which is coming tomorrow.
If the cooked potatoes has more moisture, more more corn starch while mixing. Adjust the salt and spices as per your preference. Grated carrots, cauliflower and cabbage can be added to make it veggie tikki.